Mary Sweeting from therestoredkitchen.com gives us a recipe for gluten and dairy free brownies.
Even the most traditional tastebuds couldn't guess that these chocolate hazelnut black bean brownies are vegan and gluten free, let alone full of beans.
Ever since quitting gluten I'm always looking for baking ideas that are fun to make, absolutely delicious and not obviously gluten free (or loaded with processed ingredients). Making these is so easy, just don't eat them all at once because they are incredibly rich and decadent.
Chocolate and hazelnut black bean brownies from www.minimalistbaker.com
Ingredients
One can of black beans (I used aduki and they seemed to work just as well), rinsed and drained
Two large ‘flax eggs’ (2.5tbsp ground flaxseed soaked in six tbsp water, for ten minutes)
3tbsp coconut oil, melted
¾ cup cocoa powder or raw cacao powder
¼tsp sea salt
1tsp vanilla extract (I forgot this and they still tasted amazing)
½ cup coconut palm sugar
1½ tsp gluten free baking powder
Chopped, toasted hazelnuts
Method
1. Preheat your oven to 180 degrees.
2. Place 12 bun cases into a bun tin.
3. Prepare your flax eggs.
4. Add all the ingredients into a food processor except the hazelnut topping and puree for about three minutes or until really smooth.
5. Spoon the batter into the bun cases (trying not to eat it all in the process). Sprinkle the chopped hazelnuts evenly over each one.
6. Bake for about 15-20 minutes and test – they should be gooey in the middle but slightly crisp on the outside, just like a conventional gluten/egg brownie.
Mary blogs at therestoredkitchen.com
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